Wednesday, April 27, 2011

Whole Grain Wednesdays- Cranberry Wild Rice Salad

I like to vary the types of whole grains that I eat, and lately I have been trying different varieties of rice.  Wild rice is one of my favorites.  I don't eat it often because it is usually quite a bit more expensive than brown rice, but I found some on sale a couple of weeks ago so I stocked up.  I like wild rice for its nutty flavor and chewy texture!

You might already know that wild rice is not technically a rice, but is actually in the grass family.  It is a whole grain and is a good source of protein, fiber, niacin, vitamin B6, folate, magnesium, manganese, zinc and copper.

If you don't have wild rice, feel free to substitute brown rice in this recipe!

Cranberry Wild Rice Salad (adapted from Prevention magazine)

4 Tablespoons rice wine vinegar
4 teaspoons olive oil
1/2 teaspoon black pepper
1 cup cooked wild rice
1 cup fresh (or frozen and thawed) shelled edamame
4 Tablespoons dried cranberries
4 Tablespoons chopped walnuts*

In a large bowl, combine the rice wine vinegar, olive oil and pepper.  Add the remaining ingredients and toss well to combine.  Serve at room temperature.

*Can be a choking hazard for children under the age of 4.

Crediting information:  Makes 4 servings.  Each serving creditable for 1 bread/bread alternate at any meal or snack. 

Wednesday, April 13, 2011

Whole Grain Wednesdays- Quinoa Salad

I made this salad for the first time last night for dinner.  I am always on the lookout for new quinoa recipes because I love quinoa.  Why?  Because not only is it a whole grain, but it contains more protein per serving than any other grain.  The protein in quinoa is also a very high quality protein for a grain which often leads to it being referred to as a "super food".  I also adore quinoa because it cooks quickly, and I like the fact that it has a nice "crunch" to it.  You can find quinoa at your local grocery store, or in bulk bins at natural food stores.

This salad can be served warm or chilled.  I made it ahead of time and let it chill.  The flavors were nicely developed and my family declared it "delicious"!

Quinoa Salad
1 cup of quinoa
2 cups of vegetable broth
2 Tablespoons lemon juice
2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1 1/2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup green onions, chopped
1/2 cup cherry or grape tomatoes, halved
2 Tablespoons black olives, sliced
1/4 cup Feta cheese, crumbled

Place the quinoa in a strainer and rinse under running water to remove the bitter coating.  Put the quinoa and broth in a saucepan and bring to a boil.  Cover and reduce the heat to a simmer.  Cook for 10-15 minutes or until all of the liquid has been absorbed.  Remove from heat and set aside to cool.

Combine the lemon juice, red wine vinegar, garlic, olive oil, salt and white pepper.  Whisk together and set aside.

Combine the green onions, tomatoes and olives in a bowl.  Stir in the cooked quinoa and feta.  Give the dressing another whisk and pour into the bowl.  Serve at room temperature or chill.

Crediting information:  Makes 12 servings.  Each serving creditable for 1 bread/bread alternate at any meal or snack for 3-5 year old children.

Wednesday, April 6, 2011

Whole Grain Wednesdays- Toasted Cheese Logs

I don't usually post recipes to my blog that I haven't personally prepared, but this week I had to make an exception.  It has been a very busy week around my house.  I don't know about you, but I find that this time of year is a little crazy if you have school age kids!  It seems like the schools are trying to jam lots of events into the last couple of months, and spring sports are in full swing.  Is it the end of May yet?

This is a recipe that I have been wanting to try for a quick snack.  It is adapted from a recipe in Potpourri magazine.

Toasted Cheese Logs
2 cups (8 ounces) lowfat shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon mustard
3 Tablespoons cream cheese
5 thin slices of whole wheat bread, crusts removed

Combine the cheese, Worcestershire sauce, mustard and cream cheese in a small bowl.  Stir well.  Spread on the slices of trimmed bread and roll to make logs.  (You can roll the bread with a rolling pin first to flatten it if you only have thicker bread).  Place the logs on a lightly greased baking sheet.  Toast in a 350 degree oven or under the broiler until lightly browned.

Crediting information:  Makes 5 servings.  Each serving creditable for 1 meat/meat alternate and 1 bread/bread alternate at any meal or snack for 3-5 year old children.